Categories: Soup

Ingredients

• 1-28 oz can stewed tomatoes
• 1 T olive oil
• 1 small onion chopped
• 1 medium carrot chopped
• 1 1/2 c water
• 1/2 t garlic powder
• 1 t oregano
• 1/2 t salt
• 1/4 t ground black pepper
• 1 c macaroni
• 1-15 oz can navy beans, drained and rinsed
• 1/4 c chopped parsley

Directions

1. Puree tomatoes with their liquid in a blender.

2. Heat oil in a large pan over medium heat.

3. Sauté onion and carrots about 5 minutes.

4. Stir in tomatoes, water, garlic, oregano, salt, and pepper.

5. Bring to a boil, reduce heat and simmer 20 minutes.

6. Meanwhile cook pasta and drain.

7. Add pasta and beans to soup and mixture and heat through 5-10 minutes.

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